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Corn Sticks

By Paula Deen


Featured in:

At the Southern Table

Get your copy of At the Southern Table with Paula Deen here.

Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 18


  • ¼ cup plus 2 tablespoons vegetable oil, divided
  • 1½ cups plain yellow cornmeal
  • ¼ cup all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole buttermilk
  • 1 large egg


Preheat oven to 425°. Brush ¼ cup oil into wells of cast-iron corn stick pans, and place pans in oven to preheat.

In a large bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder, and salt. In a small bowl, whisk together buttermilk, egg, and remaining 2 tablespoons oil. Stir buttermilk mixture into cornmeal mixture just until combined. Spoon batter into hot pans, filling wells three-fourths full.

Bake until golden brown, 8 to 10 minutes. Let cool in pan for 5 minutes; serve warm.